for people who love family, great recipes,
and great articles.

 digg us!   |   |   stumble us!   
  Go Back   Food and Dining   Family   Bride and Wedding   Fashion   Home Decorating
Recipes, Articles, Gourmet Shoppe and More
Recipes Site Directory
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service
Recipes Categories
Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes
Rate Recipe Review Recipe Printer Friendly Share This

Ancho Chili Chicken Chowder

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :0:3
Cals/Serving    :268


2 slices bacon -- diced small
1 cup carrot -- diced
1 cup onion -- diced
3 whole dried ancho peppers
2 tablespoons serrano peppers -- minced
1 teaspoon cumin powder
3 cloves garlic -- minced
4 cups chicken broth
5 cups potatoes -- diced
4 boneless skinless chicken breasts -- diced
1 teaspoon salt
1/3 cup Wondra? Quick-Mixing Flour
2 1/2 cups milk
3/4 cup Monterey Jack cheese with jalape?os -- grated
1/2 cup sharp Cheddar cheese -- grated
2/3 cup sliced green onions


Cover ancho peppers with boiling water and let sit for 15 minutes.

Cook the bacon in a stock pot on medium heat until crisp. Remove with slotted spoon and reserve.

Add carrot, onion, peppers, cumin and garlic to pot. Stir and let brown. While browning drain the ancho peppers and seed and chop them. Add the ancho peppers to the pot with the carrot melange and continue browning.

Pour the chicken broth into the pot and deglaze the pan. Add the potatoes and salt, bring to a boil, cover and simmer 15 minutes or until potatoes are tender. Add the chicken, bring back to simmer, cover and cook 10 minutes more.

Combine the Wondra? flour and the milk with a whisk. Add to the pot and stir until soup thickens, about 10 more minutes. Remove from heat.

Stir in the cheeses until melted. Taste to adjust the seasonings. To serve, sprinkle with chopped green onion.

Store in freezer. Store onion in refrigerator.

Reheating instructions: Thaw overnight in refrigerator. Heat on the stove in a pot very slowly. Don't let it come to a complete boil. Or heat in the microwave until warm through.

More Choices:

Britax Car Seats       |   Baby Einstein DVD  |   Cribs and Toddler Beds  |   Maclaren and Bugaboo Strollers  |   Luxury and Classic watches  |   Acne Treatment
Bargain Finder USA  |   

Credit Cards | Credit Cards UK | Horoscopes | Mobile Phone | MPAA
Copyright      All Rights Reserved